Wipe/clean shelving throughout kitchen area. Thoroughly clean back of tape/ticket holder over main food prep line. Clean interior of refrigeration unit doors. Clean shelving over equipment and at drive thru window area. Clean under side of fried food heat lamp. General cleaning of equipment on main cook line. Wipe/clean area around door handle on walk-in cooler. Wipe/clean soda in a box stand and lines.

Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Thoroughly clean ice scoop holder located beside ice machine. Thoroughly air-dry utensil/equipment before stacking or storing.

Store and handle food products in or on clean area and in a manner to prevent contamination. Do not store or place food products(sandwich wafer) on the floor. Store opened packages/boxes of sprinkles in sealable container.

Establishment must have a manager or person in charge to take an approved food handling class and provide certification by January 1, 2014.

Thoroughly air-dry cutting board before placing onto prep line refrigeration unit. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Thoroughly clean base of grey utensil bins located on utensil shelving.

Store and handle single service articles in or on clean area and in a manner to prevent contamination. Store cases of single service articles off the floor in outside storage cooler/freezer units.

Replace missing thermometer in refrigeration unit on front line!

Replace trash dumpster. Dumpster is busted/damaged at base.

Maintain water in wash vat of two compartment sink 110F at all times! Thoroughly clean interior of detergent and sanitizer hose located at two compartment sink or remove dispenser unit since dispenser unit is not being used.

As of Jan. 2014, A est. must have a person in charge that has taken and passed a certified food safety class of the inspection will reflect a 2 point deduction on the grade.

GARRISON EXPRESS MART937 EAST GARRISON BLVD.GASTONIA07-Feb-2013297.0

Establishment must have an employee or person in charge to take an approved food handling class and provide certification by January 1, 2014.

Date mark cooked food products and ready to eat food products being held in refrigeration unit for 24 hours or longer.

Employee shall wear effective hair restraints.

Store and handle single service articles in or on clean area and in a manner to prevent contamination. Store cases of single service articles off the floor in back kitchen area. Store cases of single service articles on shelving.

Thoroughly air-dry cutting board before placing back down onto work surface. Store and handle clean utensils in or on clean area and in a manner to prevent contamination. Store utensils in bin handle up; eating/business end down.

Monitor grooves in cutting boards and resurface or replace if needed.

Store food products in or on clean area and in a manner to prevent contamination. Store opened packages of dry food products in sealable container, labeled and kept clean.

Wipe/clean shelving throughout kitchen and walk-in cooler where needed; if needed. Wipe/clean edge of door to walk-in cooler. Wipe/clean shelving in cabinet area at wait stations off of conference rooms. General wiping/cleaning of equipment on main cook line. Clean base of hot holding units/ steam wells in kitchen area.

Make sure that sanitizer buckets are mixed up appropriately (use test strips). Quaternary ammonia sanitizer should be at 200 ppm minimum strength in all sanitizer buckets. Keep can opener blade cleaned and sanitized as used.

Thaw foods from freezer to cooler overnight, under cool running water, in microwave, or take foods from a frozen state to a ready to eat state in one uninterrupted cooking process.

2-301.15 Where to Wash: Do not use prep sink to wash hands.

Keep eggs on bottom of shelves in coolers. Do not leave shrimp out of temperature control for long periods of time.g.c. # 41 Do not use single service cup to dispense dry foods.

Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. THOROUGHLY CLEAN ALL UTENSIL SHELVING/STORAGE AREAS THROUGHOUT ENTIRE ESTABLISHMENT(UNDER PREP TABLE, ABOVE AND AT END OF THREE COMPARTMENT SINK AND DRAINBOARD ON SINK)!

Do not store soap in boxes above prep sink and food products on dry storage shelving.

Store and handle single service articles in or on clean area and in a manner to prevent contamination. Clean bin/area where labels are stored.

Thoroughly clean individual vats of three compartment sink, faucet on sink and drainboard! Change water at/in three compartment sink every two hours or once water becomes visibly soiled! Do not store or place soiled cleaning pads/scrub pads near clean utensils! ****New--> Maintain wash water in wash vat of three compartment sink 110F at all times!

Dispose of trash in dumpster and not ground beside dumpster. Increase frequency of trash pickup! Trash dumpster is completley full and manager does not know when dumpster will be emptied! Thoroughly clean interior and exterior of trash cans!

Store and handle food products in or on clean area and in a manner to prevent contamination. Do not store or place food in one container directly on top of food products in another container. Cover food products before storing containers of food products a top of another food container. Do not prep food products on top of bottle drinks. Prep food at prep table or prep sink.

LOWELL MINI MART719 MCADENVILLE ROADLOWELL08-Feb-2013197.5

Air-dry before stacking (Do not dry with towels or paper towels).

Clean and sanitize nozzles of tea urns thoroughly.

Clean inside ovens.

LUCILE TATUM EXTENSION HOMEMAK959 OSCEOLA STGASTONIA05-Feb-2013198.5

Clean grates under hood system.

Repair damaged wall paper in women bathroom.

Oven/stove, refrigeration units are not NSF/ANSI approved. When units are replaced; replace with NSF/ANSI approved appliances. Repair damaged shelving in cabinet area near two compartment sink.

Pizza hold times are to be changed or marked as needed and adhered to. Times were not properly marked at time of inspection. Mark new times as new pizzas are brought to buffet. All pizzas were removed at time of inspection.3-501.19 Time as a Public Health Control

Repair pizza make table cooler door hinge on top left corner.g.c. # 47 Keep wire shelves clean inside walk-in cooler (need some minor cleaning).g.c. # 53 Keep storage of boxes off of floor under wire racks near back door and place on approved shelving to facilitate floor cleaning.

Quaternary ammonia sanitizer in buckets should be 200 ppm minimum at all times. Sanitizer buckets needed to be changed at time of inspection. Sanitizer dispenser is dispensing at 200 ppm which is the minimum strength; however, sanitizer will not last for long periods of time depending upon use and minimum dispensing strength may need to be increased. Make sure to use test strips as well.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

As of Jan. 2014 a person in charge must have taken a certified food safety course or the inspection grade will reflect a 2 point demerits.

SUBWAY #230443826 SOUTH NEW HOPE ROADGASTONIA07-Feb-2013198.0

Properly wash with soap, rinse and sanitize all utensils between uses (front line knives).

Mark contents of all spray bottles.

Dust fan guards on fan at dish sink.

All managers and persons in charge must show knowledge of the NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.

SUBWAY OF CHERRYVILLE 176161403 WEST CHURCH STCHERRYVILLE04-Feb-2013197.5

Need to air dry bread pans before stacking.

Need to keep sanitize and rinse vats of dish sink clean. Utensils need to be washed, rinsed and sanitized in dish sink. Do not wash in hand sink.

Need to clean shelf under prep table. Rermove anything not in use.

THE FAMILY PIZZAGALLI1219 GASTONIA HWYBESSEMER CITY05-Feb-2013196.5

Need to clean transfer carts.

Hair restraints required.

Need to date mark all ready to eat foods held for more than 24 hours.

Food prep sink is not a dump sink. Use vegetable prep sink for food prep only.

THE JAG3316 UNION ROADGASTONIA06-Feb-2013197.0

Replace ceiling tiles in back storage room.

Provide working thermometers in all coolers.

Grill cooler is holding 57F inside and should be holding 40F. All foods were moved to a working cooler and were 45F and less at time of inspection. A visit will be made in ten days for compliance of violation or fax a repair invoice to Health Department. Repair reach-in cooler gaskets.

Mark contents of all chemical spray bottles.

Clean inside microwave.

Store single service knives with handles up.

All managers and persons in charge are to show knowledge of the NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.